Crush the garlic and mix with olive oil and lemon juice on each plate (use enough to cover the plate well). Arrange slices of carpaccio and avocado on the plate. Garnish with thinly sliced onion, capers, sliced chilli, peppadew, parmesan and ground black pepper. Allow it to stand for about 20 minutes for the flavours to develop before serving.

LOIN

The Recipe

Karoo Gold Springbok Sirloin

150 to 200g per serving

Olive Oil

Dry Red Wine

Crushed Garlic

Fresh Rosemary

Freshly Ground Black Pepper

Salt

Allow the sirloin to defrost. Sauté the sirloin in a griddle pan with a little olive oil. Add the rosemary and garlic near the end of the cooking process. Remove the sirloin when done (Rare to Medium), let it rest for a few minutes. Deglaze the pan with the wine and season the sauce with salt and pepper.

SADDLE

A whole saddle of springbok, neatly trimmed. This cut is just the thing for a formal dinner main course. It is cut a bit longer than a traditional saddle bacause of the relatively small size of a springbok

Allow the saddle to thaw properly. Using a very sharp knife, remove the silverskin. Cut the sinews between the spinal processes, this prevents the saddle from curling during cooking. Paint the saddle liberally with olive oil. Coat it with the pepper and juniper berries (the oil helps the spices to stick). Sprinkle on the lemon zest. Place on a rack in a preheated oven at 180°C and roast for about 20 to 30 minutes, depending on the size of the saddle. If you have a meat thermometer, stop roasting at an internal temperature of 60°C. The meat should be pink. Carve into thin lengthways slices. (Tip for the chef: There are tiny succulent fillets on the underside.)

Leg Steaks Tendernade™

Steaks cut from the leg, treated with our Tendernade™ process to give you a tender and juicy steak. These steaks are cut generously thick. It is the ideal product for a quick, easy to prepare, gourmet meal.

Allow steak to defrost. Sear in a very hot griddle pan with a little olive oil. Baste with a mixture of lime juice and olive oil in equal quantities while cooking. Be careful not to overdo the steak (Don't cook it past medium)Once the steak is cooked and resting, make the sauce by stirring the honey, the rest of the olive oil and the hazelnuts, into the juices left in the pan. As soon as the sauce is combined and caramelised to a golden brown colour, pour it over the steak and serve.

Whole Deboned Leg Tendernade™

A whole, deboned leg treated with our Tendernade™ process to maintain its juicy tenderness. This cut is suitable for roasting, sautéing, barbecuing or braising.

The Recipe
Karoo Gold Leg Tendernade™
Olive Oil
Honey
Garlic, crushed

Defrost the leg completely. Combine the olive oil, honey and garlic to make a basting sauce. Grill the leg in a hot oven, or barbecue over hot coals. Baste frequently with the mixture. Use a meat thermometer placed in the middle of the thickest part and stop cooking when it reaches 60°C. Allow it to rest for a few minutes before carving.

Kebabs Tendernade™

These are made from carefully trimmed venison treated with our Tendernade™ process for optimum tenderness and flavour. Vacuum packed in a delicious Lemon & Herb marinade that can be used as the base of a sauce. This fast cooking product is ideal for grilling, sautéing or barbecuing.

The Recipe
Karoo Gold Kebabs Tendernade™ 10 Kebabs per packet

Allow Kebabs to defrost. Grill the kebabs over a hot fire, or in a griddle pan. Be careful not to overcook them. The remaining marinade could be used as the base for a sauce.

Billi Bits™

Billi Bits™ is our patented crisp dried venison snack. It goes down very well with cold beer. It is an ideal, very low fat, high protein alternative to the usual potato crisp. Try it with a dip.

The Recipe
Karoo Gold Billi Bits™ Plenty
Cold Beer Lots
Friends As many as you can manage
Television Switched on to your favourite sports channel
Sift friends well and discard those that are incompatible with any of the other ingredients. Mix in all the rest of the ingredients. Enjoy.